Nutritionist's Pick: One-Pot Malaysian Salmon Curry
with Sweet Potatoes and Veggies- Salmon
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Sesame
- Tree nuts
- Wheat
- Mustard
- Peanuts
Ingredients: Salmon fillets • Coconut milk (coconut extract, water) • Sweet potato • Sweet bell pepper • Snow peas • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Tamarind sauce (water, sugars (date puree, sugar), tamarind paste, modified cornstarch, white vinegar, salt, spices, black salt, sodium benzoate, natural flavour, sunset yellow FCF) • Spinach • Golden turmeric spice blend (spices, salt, garlic powder, onion powder, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
28 g
Baby Spinach
1 unit(s)
Coconut Milk
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
1 unit(s)
Tamarind Sauce
4 g
Golden Turmeric Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut sweet potatoes into 1/2-inch pieces.
- Core, then cut pepper into 1/4-inch slices. Cut slices in half.
- Trim, then halve snow peas.
- Roughly chop spinach.
- Pat salmon dry with paper towels. Cut into large pieces. Removing the skin, if desired. Season with salt and pepper.
- Heat a large pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and snow peas. Cook for 1 min, stirring occasionally, until starting to soften.
- To the same pot, add 1/2 tbsp (1 tbsp) oil, Golden Turmeric Spice Blend and red curry paste. Cook for 1 min, stirring often, until fragrant.
- Add coconut milk, tamarind sauce, 1/4 cup (1/2 cup) water, 1/8 tsp (1/4 tsp) sugar and 1/8 tsp (1/4 tsp) salt. Bring up to a boil.
- Once boiling, add sweet potatoes. Cook for 2 min, until beginning to soften.
- Add salmon. Cover and reduce heat to medium-low. Cook for 7-9 min, stirring occasionally, until salmon is cooked through and sweet potatoes are fork-tender.**
- Using two forks, flake salmon into bite-sized pieces.
- To the curry, add spinach. Stir for 1 min, until wilted. Season with salt and pepper.
- Divide curry between bowls.
If you've opted for salmon, pat salmon dry with paper towels. Cut into large pieces, removing the skin, if you like. Season with salt and pepper. Cook salmon, the same way the recipe instructs you to cook tilapia.**
